Minty Orzo Lentil and Feta Salad

Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.

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Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.

Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.

Combine the remaining olive oil, vinegar, and garlic in a small bowl.

Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

Minty Orzo Lentil and Feta Salad

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